Browsing: RECIPE

COOKBOOK RECIPES The Nordic Baking Book | Danish Pastry

The Nordic Baking Book | Danish Pastry

This is your chance to learn how to make genuine Danish pastry at home from one of the greatest chefs in the world. You can fold and twist this pastry into any shape you like. This recipe comes from The Nordic Baking Book by Magnus Nilsson whose 12-seater restaurant Fäviken in Sweden has been listed in the top restaurants in the world for the last 6 years.

COOKBOOK RECIPES The Nordic Baking Book | Chocolate Meringues

The Nordic Baking Book | Chocolate Meringues

Called Chokladmaränger, these delicate chocolate meringues come from The Nordic Baking Book from Magnus Nilsson, whose 12-seater restaurant Fäviken in Sweden is considered to be one of the best in the world. This book, published by Phaidon, explores the rich baking tradition of the Nordic region, with 450 recipes for home bakers.

THANKSGIVING RECIPES Spinach and Chicken Soup

Chicken and Spinach Soup

This is a thin puréed soup that depends on chicken stock and some of the white and brown chicken meat for flavour. It’s sieved to give you a smooth creamy finish without adding any cream. 

BREAKFAST How to Boil an Egg

How to Cook | How to Cook Boiled Eggs

You don’t have to boil the life out of an egg – with this method you bring the egg to the boil in a saucepan using cold water, then leave it for the desired length of time to continue cooking off the heat until you get the egg you like. Here’s a timetable for all sizes of eggs to achieve a soft-boiled, medium-boiled or hard-boiled egg.

COOKBOOK RECIPES

The German Cookbook | Black Forest Cake

Who knew that the Black Forest Cake originally came from Baden-Württemberg? Here’s the recipe for an authentic version of a café favourite from The German Cookbook, a comprehensive collection of German food researched and compiled by Michelin-starred chef Alfons Schuhbeck published by Phaidon. 

COOKBOOK RECIPES

The German Cookbook | Chicken Cooked in Riesling

Use a good quality Riesling as the ingredient in this dish and also to drink at the table. A recipe from The German Cookbook, a comprehensive collection of recipes from Michelin-starred chef Alfons Schuhbeck. It’s destined to become a culinary classic. Published by Phaidon which is always a good sign!

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